Cooking for a crowd: Delores Schaeuble shares the recipe
May 19, 2014
The Raymond and Delores Schaeuble family has grown considerably since this undated photo — today there are 22 grandchildren and five great-grandchildren. Recipes are handed down between generations.
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The hustle and bustle of a busy household was the norm for the Schaeuble family of Carroll. In the late 1960s they built a house on North Main Street. The doors on their home swung open and closed on a regular basis, as two parents and 10 children went on their way to school, work, errands and activities.
Raymond and Delores Schaeuble's 10 children graduated from high school over a span of twenty six years from 1967 to 1993. The first graduated from high school while the family was living in Battle Creek. After the family moved to Carroll and made their home, five children graduated from Kuemper Catholic High School and four graduated from Carroll High School.
Delores and her late husband, Raymond, raised 10 children in Battle Creek and Carroll. Raymond left for work early in the morning, and Delores fixed breakfast for their children and got them off to school. Their children are Mike Schaeuble of Bloomington, Indiana; Rick Schaeuble, deceased; Allan Schaeuble of Sioux City , Iowa; Susan Espinoza of Tucson, Arizona; Gary Schaeuble of Sioux City, Iowa; Kevin Schaeuble of Kingsley, Iowa; Lisa Smidt, of Pipestone, Minnesota; Terry Schaeuble of Odebolt, Iowa; Tracey Pick of Sioux City, Iowa; and Melissa Stitz of Green Bay, Wisconsin.
These days Delores, of Sioux City, is still busy with her family. Delores loves spending time with her twenty-two grandchildren and five great grandchildren. The Schaeuble children and their families are reside four different states: Arizona, Indiana, Wisconsin and Iowa. Delores often travels from her duplex in Sioux City to stay with her children and grandchildren during extended visits. Some years she stays with her youngest, Melissa Stitz and her family in Green Bay, Wisconsin, during the winter months. Melissa's children love having their grandma around to cheer them on at their various activities. Delores attends many of her other grandchildren's activities as well.
Delores has taught several of her children how to cook and has carried on the tradition with her grandchildren. For her high school graduation, the only thing her granddaughter McKayla, daughter of Melissa Stitz, wanted was her grandmother's handwritten recipes. Melissa has a copy of the recipes on file for family members to order and add their own photos of Delores. The cookbook included a wide variety of recipes from sweets to punches, appetizers, meals and casseroles.
Delores' late husband, Raymond, enjoyed the variety of meals his wife prepared including any new recipes she tried. His all-time favorites included steak and potatoes and green beans or one of Delores' pot roasts. Raymond bought cattle for IBP for many years and was always very good at selecting cuts of meat from the meat counter for his wife to prepare.
Some of the challenges of cooking for a large family were keeping track of all the different schedules for work and sports activities of everyone. Delores was able to accommodate all of her family's schedules and feed them well each night. "The fact that my family never complained about what was being served made it easier," explained Delores.
Delores learned to cook as a child. She was born in 1931 in Audubon. As the daughter of Otto and Mildred Rattenborg, learning to cook at a young age began as a necessity as there were six children in her family. Delores recalls baking an angel food cake as a child and it did not turn out well. Delores feared she would get into trouble for wasting the eggs they would normally sell, so she threw the cake into the fire before her parents came home.
Another childhood memory Delores remembers is when she was about 9 years old, her grandmother passed away. Her mother went to the funeral and left Delores, the eldest child in charge of preparing the evening meal. Delores' father brought a chicken home for her to fry.
"Looking back, it probably wasn't probably the best thing for a child to be doing," said Delores.
As Delores became a mother with family of her own, cooking became a necessity. Cooking for a large family was second nature, as she grew up doing the same. However, cooking for a family of 12 was sometimes a task. Many of the recipes were doubled just for a single meal. The task was even larger during holidays with no shortage of family around, but Delores didn't mind. She says meal time is a nice time for conversation around the table.
As Delores puts it, "It brings a family together."
Delores always made sure family and friends had their fill but saved just enough room for dessert. More than likely there were a couple of different dessert choices. Delores' specialty is baking as her mother was also very good at baking sweets including Christmas cookies.
Each Christmas Delores bakes and decorates reindeer cookies that are dear to her heart. It's a running joke in her family about how particular Delores is about the cookies. A couple of years ago a sad thing happened. The reindeer cookie mold broke, and the special tradition came to an end. Last year, one of Delores' granddaughters, Lita Bauer of Jefferson, found the very same mold online and sent it to her grandmother for Christmas. Delores was delighted by her surprise gift.
Oven Baked French Toast
In order to feed plenty of hungry kids on weekend mornings, Delores used a short cut for making French toast by baking it in the oven.
1 loaf French bread
2/3 cup brown sugar
1 cup milk
½ cup margarine (not light) or butter
1/3 tsp salt
Melt margarine or butter in a baking sheet or large glass baking dish. Sprinkle brown sugar and cinnamon to taste over butter or margarine. Cut bread slices 1 inch thick. Beat eggs in a bowl and add milk and salt. Dip bread in the egg mixture and place bread onto baking sheet or in glass baking dish on top of butter. Bake at 350 degrees for 30 minutes, flip over after 15 minutes. Serve with warm syrup or powdered sugar.
Sauerkraut Crockpot Soup
During pheasant hunting season, the Schaeuble family welcomed hunters from out of state with open arms by serving a huge meal each night they returned. To get ready Delores tossed together the ingredients for her traditional pheasant hunting soup and let it simmer all day. A hearty meal cooked by Delores was just what tired hunters needed to fill their bellies after a long day of hunting.
The oldest child, Mike, came home from Indiana to go pheasant hunting and the other siblings looked forward to his visit and to see him off on his hunting adventures. For the Schaeuble family hunting was a time to spend with family and meet new friends.
2 stalks celery, sliced
8 oz raw sliced mushrooms
1 large can chicken (like a large tuna can)
2 large potatoes, chopped
14 oz sauerkraut (drained and washed)
10¾ oz can of cream of mushroom soup
2 large carrots, diced
1 large onion, diced
14-16 oz Polish sausage (find by the ring baloney - normally 4 in a package)
4 cups chicken broth
2 tablespoons vinegar
2 teaspoons dill weed
½ teaspoon pepper
Combine all ingredients in a large crockpot, cover and cook on low for 10 hours. I make a double batch and freeze what is left.
Meatballs and mashed potatoes are a Schaeuble family favorite. These large meatballs take one and a half hours to cook, which gave Delores some extra time to tend to the needs of her growing family back in the day.
2 lbs 90% ground beef
3 heaping tablespoons chopped garlic (can be purchased in a jar)
½ cup flour
1½ to 2 cups brown instant rice (uncooked)
1 can or more tomato soup
Mix first 5 ingredients and make into balls the size of a large plum. Put into greased pan and spoon tomato soup over each one. Bake at 350 degrees covered for one hour.
Mix together and top with:
1½ cups ketcup
1 cup brown sugar
3 tablespoons horseradish in a jar
Spoon this mixture over each meatball and put back into the oven for 30 minutes.
A house full of children also meant an occasional house full of friends of the Schaeuble children. Pizza burgers were a quick and easy dinner to serve a group of kids and teenagers.
1½ lbs lean ground beef
1 teaspoon garlic
1 chopped onion
Brown all and cool.
1 teaspoon oregano
1 can tomato soup
Spoon meat mixture onto one half of a hamburger bun and place burgers on baking or cookie sheet. Sprinkle buns with one 8 oz package of cheddar or mozzarella cheese. Toast pizza burgers under the broiler until they are brown and toasted.
Skinless Chicken Breast Wrap
The Schaeuble family claims this to be "the best chicken ever!" These chicken breasts are extremely juicy with the addition of dried beef, bacon, golden mushroom soup and sour cream.
8-10 boneless half chicken breasts
dried beef (in a can or package at the meat counter)
bacon (choose some with not a lot of fat, if possible)
2 cans golden mushroom soup
1 (8 oz) container sour cream
Tightly wrap 2-3 slices of dried beef around each chicken breast (squeeze to make sure it is wrapped tightly). Then wrap the chicken breast and dried beef with bacon so the chicken is all enclosed. Place in baking dish or pan.
In a medium bowl mix cans of golden mushroom soup and sour cream. Spoon mixture over the chicken breasts. Bake at 350 degrees for 1½ to 2 hours until light brown. Spoon juices over the chicken prior to serving.
Cherry Coffee Cake
There's nothing like a home-baked dessert to enjoy after a big dinner. Delores' cherry coffee cake is especially loved by all of the Schaeuble family.
1 cup white sugar
1 egg beaten (put in a cup and fill the rest of cup with milk)
2 cups flour
2 teaspoons baking powder
1-2 cans cherry pie filling
Mix well and put in a greased floured 8 x 13 cake pan (it will be kind of thick). Spread 1 or 2 cans cherry filling over mixture.
1 cup white sugar
1 stick original margarine or butter
1 cup flour
Mix topping ingredients until it is like crumbs. Place over the top of the ingredients in the pan and bake at 350 degrees until done, approximately 35 minutes.
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